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Cajun shrimp boil on a baking sheet

Cajun Shrimp Boil

An easy and tasty classic shrimp boil with baby red potatoes, corn on the cobs, and andouille sausages generously seasoned with creole seasoning and garnished with lemon for a fresh and vibrant summer outdoor meal ready in less than an hour.
Course Entree
Cuisine Southern
Prep Time 5 minutes
Cook Time 15 minutes
Baking time 15 minutes
Total Time 35 minutes
Servings 4 -6
Calories 610kcal
Author Imma


  • salt to taste
  • 2 small sprigs of thyme
  • 1 pound (453 g) baby red potatoes, cut into large chunks
  • 4 ears corn, cut into chunks
  • 1/3 cup (76 g) butter
  • 1 tablespoon (12 g) Creole Seasoning
  • 2 teaspoon (6 g) minced garlic
  • 1 teaspoon (1 g) thyme
  • 1/2 onion, sliced (optional)
  • 1 pound (453 g) shrimp, peeled and deveined
  • 12 ounce (340 g) Andouille Sausage
  • salt and pepper, to taste
  • 2 lemons, halved, plus wedges for serving
  • cilantro, chopped, for garnishing


  • Preheat oven to 400 degrees F. Then spray a sheet pan with a nonstick spray, and set aside.
  • Fill a large pot with water, season with salt then add the potatoes, and thyme sprigs. Cover and bring to a boil, then reduce to a simmer and cook about 8-10 minutes or until tender. Potatoes should be firm. Add corn and cook for 3-5 minutes. Drain water.
  • In a small pan, combine butter, Creole seasoning, garlic, and thyme. You may also add onions. On medium-low heat, saute them for 30-60 seconds and remove them from heat.
  • Add the Creole butter sauce to the shrimp, potatoes, and corn and give it a stir until everything is evenly coated.
  • Line all the ingredients in a single layer on a baking sheet and add the Andouille sausages as well.
  • Sprinkle with salt, pepper, and Creole Seasoning.
  • Bake for about 12-15 minutes, or until shrimp is pink and cooked through.
  • Garnish with sliced lemon and chopped cilantro. Serve with Creole butter sauce on the side.

Grilling and Packets

  • Divide between 3-4 packets of aluminum foil. Fold edges of foil up around the food to close the packet, for heat retention, and to keep the liquids in.
  • Place on a preheated grill over medium-high heat for about 8 minutes per side.
  • Serve immediately garnished with lemon wedges.


Buy fresh and large shrimp.
If using frozen shrimp, make sure to thaw it first.
Use peeled and deveined shrimp for tastier shrimp and for easier eating.
Fresh sweet corn is the best to use, they are sweet with a slight crunch.
Make sure to cut the baby red potatoes in chunks and quarter the corn for it to cook through. 
Don’t overcook the shrimp so they won't turn our rubbery and tasteless.
You can mix Andouille Sausage and Kielbasa Sausage for flavor variation.
Use salt-free Creole Seasoning. Use less salt if using Creole Seasoning with salt.
Add Serrano, Jalapeno, or Scotch Bonnet Peppers if you want to make your shrimp boil really spicy.
You can also replace Creole Seasoning with Old Bay Seasoning. 


Calories: 610kcal | Carbohydrates: 31g | Protein: 50g | Fat: 32g | Saturated Fat: 12g | Monounsaturated Fat: 464g | Sodium: 1877mg | Potassium: 1014mg | Fiber: 5g | Sugar: 6g